2004 Cabernet Sauvignon, Dry Creek Valley
This wine is made from fruit grown on both sides of Dry Creek Valley. Hawley Vineyard (58%) on Bradford Mountain is always high in acidity and tannin structure due to the hot afternoon sun disappearing behind the mountain. Shubert Vineyard (42%) gets baked by the late afternoon sun, which tends to soften the tannins and lower the acidity. The blend of the two results in a rich and balanced wine. The grapes were crushed and cold soaked for seven days to maximize color and flavor extraction. Wild yeasts started the fermentation and a small amount of commercial yeast was added to insure the wine fermented to dryness. After fermentation, the two Cabernet lots were blended and transferred to French chateau barrels for 18 months. 10% Merlot was blended prior to bottling. This mountain grown Cabernet is deep in color with intense fruit flavors reminiscent of black cherries, currants, and black berries. On the palate it is rich and opulent, bursting with fruit, backed by toasty vanilla oak notes and round, chewy tannins. With five years in the bottle, this wine is beginning to taste its best and will drink well for the next five years.